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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Tried homemade fries only to have them go limp and soggy? Those are French Fries. If firm fries with an almost crispy coat are what you want, Belgian Fries are what you are looking for. This variation comes close to real Belgian Fries, which are fried twice, without the mess. Ingredients:
2 lb. white potatoes (russet, yukon gold, or other white potato. red potatoes do not work well). |
2 quarts water |
2 quarts frying oil of choice |
Directions:
1. Wash potatoes; peel if desired. Cut into sticks about 1/2-inch wide. A French fry cutter is ideal for uniform fries.
2. Bring two quarts of water to a rolling boil; add potatoes. Stir gently for about five minutes (about one minute after water returns to a boil). The potatoes should be cooked through, but not soft.
3. Remove from heat, drain, spread potatoes on old newspapers, a towel or other absorbent material and allow to cool to room temperature.
4. In a deep fryer, bring about two quarts of cooking oil to 325 - 350 degrees. Place a handful of potatoes at a time in the oil, fry to a golden brown.
5. Always use a fryer deep enough to contain the initial bubbling of the fries. Always have a lid available to cover the fryer in case the oil catches fire. Never leave a deep fryer unattended. Once the cooking begins, stay with it until the oil is removed from the heat.
6. Drain on paper towels, paper or other absorbent material. The fries will be a little oily at first, but within a minute or two the excess oil will drain away leaving crispy fries.
7. Best served lightly salted with a mayonnaise dip, or perhaps a ranch-type dressing.
8. Note: Belgian Fry lovers will howl at parboiling the potatoes, thus the name Sort of Belgian Fries. Real Belgian Fries are deep-fried twice, but makes for quite a mess. This way avoids the oily drainage and still gives a good fry that does not go soggy.
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